Cream of Mushroom Soup

My neighbors and I in NC have started a dinner/cooking club. The plan is to collaboratively cook something new at one of our houses every week. This is the third week of cooking club and so far the results have been scrumptious. (Last week we tried one of Katie's blog posts http://sharedoven.blogspot.com/2012/01/spicy-roasted-red-pepper-and-eggplant.html).

Yesterday we had cream of mushroom soup, a leek and goat cheese tart, a mixed green and herb salad, plus, lots of little dips and bread for appetizers.

My cream of mushroom soup is based off of the Hungarian mushroom soup recipe from The Moosewood Cookbook*....of course I made a few changes!

Here is what you need:
Soup tureen
Blender or food processor
Small sauce or frying pan

2 Tbs. butter
2 cups chopped onion
12 ounces mushrooms, chopped
1 tsp. salt
2 to 3 Tbs. Fresh dill
2 Tbs. paprika
2 tsp. fresh lemon juice
3 Tbs. flour
2 cups vegetable broth
1/2 cup milk
1/2 cup cream
1/2 cup sour cream
Finely minced fresh parsley

 1.First sautee your chopped onion in a tablespoon of butter and a little bit of your vegetable broth, cook for about 10 min

2. In a small frying pan make a rue by slowly stirring the 3 tbs flour to your melted butter. Feel free to add more butter if you need it!

3. Slowly add the rue to your main pot. Next add the mushrooms, dill, salt, and paprika, and the remainder of your broth. Cook for about 15 min more covered.

4. Slowly stir in milk/cream and blend on high. Pour back into soup pot and add lemon juice.

5. Serve with paprika, parsley, and sour cream on top.

*The New Moosewood Cookbook
By Mollie Katzen
Ten Speed Press, January 2000